PACKAGING & RECIPES
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| CONTENT © 2006 - 2010 – QUAIL HOLLOW HUNTS – BERKELEY SPRINGS, WEST VIRGINIA |
| Steve Glascock, Proprietor 304-258-0584 5285 Highland Ridge Road Berkeley Springs, WV 25411 |
When you receive your cleaned birds from us, they will be in individual plastic bags, ready
to freeze or cook. However, you may want to take some further steps to insure the quality
of the meat.
It’s a good idea to soak the meat in water in the refrigerator overnight. Add a couple of
tablespoons of salt to help draw the blood out of the meat, and rinse before packaging.
The very best packaging is done with a vacuum heat sealer, but plastic freezer bags,
freezer paper or aluminum foil can be used. The important thing is to eliminate as much
air as possible from the package because contact with air causes freezer burn. A good,
and tasty, way to remove unwanted air from freezer bags is to pour a marinade in the bag
to surround the meat, then seal. As long as the package isn’t punctured and the freezer
stays below zero degrees, the meat will retain its quality for many months, perhaps even a
year. Always date and label your packages.
Here are some recipes to try:
to freeze or cook. However, you may want to take some further steps to insure the quality
of the meat.
It’s a good idea to soak the meat in water in the refrigerator overnight. Add a couple of
tablespoons of salt to help draw the blood out of the meat, and rinse before packaging.
The very best packaging is done with a vacuum heat sealer, but plastic freezer bags,
freezer paper or aluminum foil can be used. The important thing is to eliminate as much
air as possible from the package because contact with air causes freezer burn. A good,
and tasty, way to remove unwanted air from freezer bags is to pour a marinade in the bag
to surround the meat, then seal. As long as the package isn’t punctured and the freezer
stays below zero degrees, the meat will retain its quality for many months, perhaps even a
year. Always date and label your packages.
Here are some recipes to try:
| from QUAIL UNLIMITED MAGAZINE: QUAIL IN PICANTE SAUCE Ingredients: 4 whole quail, split ¼ teaspoon cayenne pepper ¼ teaspoon salt 4 tablespoons butter 1 cup cream 1 cup salsa ½ teaspoon oregano ¼ teaspoon pepper 4 tablespoons flour ½ cup shredded cheddar cheese Directions: Place quail in a shallow baking dish. Season with salt, pepper, oregano and cayenne pepper. Make a cream sauce by by combining the flour, butter cream and cheese. Add salsa to cream sauce and pour over the quail. Bake at 350 degrees for one hour. Check to make sure quail are done before serving. Serve with rice and a good cold drink and remember the quail hunt. ______________________________________ QUAIL OR CHUKAR HORS D’OEUVRES Ingredients: Quail or chukar, deboned Thin sliced bacon (cut into thirds) Jalapenos Water Chestnuts Cream Cheese Zesty Italian Salad Dressing Directions: Lay out bacon strips and put a small piece of meat on top with a slice of jalapeno, a drop of cream cheese and a water chestnut. Wrap all of that together and stick it with a toothpick to hold it together. Marinate overnight with zesty Italian salad dressing. Smoke for two to three hours or until bacon is done. __________________________ QUAIL OR CHUKAR A LA CRÈME Ingredients: 12 to 18 quail breasts I diced medium onion 1 box sliced mushrooms 1 cup heavy cream ¼ to ½ cup sherry Pinch of oregano 1 garlic clove ½ pint sour cream Salt and pepper to taste Directions: Place breasts meaty side down in a 15x12 inch baking dish. Do not overcrowd. Saute onions and mushrooms in olive oil. Mix in cream, garlic, sherry, herbs, salt and pepper. Pour over breasts. Cover baking dish tightly with foil. Bake at 325 degrees for one hour, turning occasionally. Add sour cream, stir and serve. ___________________________ From GameandFishRecipes.com: BAKED PHEASANT Ingredients: skinned legs and breast of 1 pheasant 2 c. honey 1 c. butter ½ c. flour ½ c. parsley, chopped salt, pepper, and onion powder to taste Directions Start by filleting the breast and boning the thighs of the bird. Cut into pieces of approximately the same size and thickness. Mix some salt and pepper into the flour and coat the meat. Dust the pieces with some onion powder. Meanwhile, melt ¾ cup of the butter in a frying pan over medium heat. Brown the meat and put in a lightly greased 9×13 casserole dish. .Sprinkle with parsley. In the same skillet as used for the meat, add honey and remaining butter. Melt together and pour over pheasant. Cover and seal dish with tin foil and bake a 325ºF for 30 minutes. This delicious baked pheasant recipe serves 4. __________________________ PHEASANT CHILI Ingredients 8 boned pheasant breasts 8 oz Monterrey jack cheese, cut into 8 strips 1 can chopped green chilies (10 ½ oz) 1 can tomato sauce (15 oz) 1/3 c. sliced onions ¼ c. Parmesan cheese ¼ c. unseasoned breadcrumbs 10 Tbsp melted butter 1 Tbsp chili powder ½ + ¼ tsp cumin ½ tsp salt hot pepper sauce Directions: Press breasts until flattened, then place 1 tablespoon green chilies and 1 piece of cheese on each breast. Roll to seal the filling and fasten with a toothpick. Set meat roll aside. Combine the breadcrumbs, Parmesan cheese, salt, pepper, chili powder and ½ tsp cumin. Coat the pheasant rolls in butter and then roll in crumb mixture. Place in casserole dish and refrigerate for 4 or more hours. Drizzle the rest of the butter on the rolls and bake for 25 minutes at 400ºF or until browned. Combine remaining ingredients in a saucepan and cook until heated through. Spoon over cooked pheasant and serve. This pheasant chili recipe is a different and great alternative to regular chili that you and your family will love. You can personalize your pheasant chili recipe by adding any ingredient that you will enjoy. |